Editor's Choice

Houston Food Finder Begins With This: Thank You

Leaving a job and not knowing exactly what you’re going to do next is like staring into a black, cavernous void. You don’t know what’s in there, how far down the bottom is or if it’s the entrance to a black hole in space from which you’ll never return. You simply know that you’ve got to jump into it and damn the consequences.

When I left the Houston Press, where I served for almost two years as lead restaurant critic and, briefly, food editor, there was one thing I was quite sure of: I wasn’t done covering of Houston’s restaurant and bar scene. Not even close.

I also knew that this time around I was going to do it on my own terms.

Everyone I’ve talked with about Houston Food Finder has been beyond supportive. I cannot tell you how many readers and industry professionals have said, “If there is anything at all we can do to help you, please let us know.”

So, if they’re not willing to give up on me, I’m not willing to give up, either.

For Houston Food Finder to succeed and grow (like, say, add more writers) readers can help us out by sharing the articles they like and tossing us a few bucks here and there if they can swing it. It’s not much different than having a magazine subscription and, thanks to the immediacy of the web, in some ways it’s a lot better.

Houston Food Finder aims to build a community that has a sense of ownership and investment in this publication. To help foster that, we, in partnership with our good friends at My Table magazine, will host a monthly dinner once a month at a restaurant that really deserves the spotlight.

Plans are in the works for monthly happy hours, too. These events won’t be free but they will be good values for the quality—not to mention excellent experiences and great opportunities to meet new friends.

My dream is to change the conversation about Houston’s food scene; to bring it back to being about dishes, drinks and the people who make them. We intend to operate with the principles of class, credibility and quality on our side.

Thank you for being here. I look forward to serving you. Please enjoy.